the goods:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Andes mint baking chips
a box (4.67 ounces Andes mints candies
Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. In a large, microwave-safe bowl, microwave butter until completely melted. With a wooden spoon, stir in sugar and vanilla. Add eggs one at a time, hand beating well with spoon after each addition. Add cocoa and beat until well blended. Add flour, baking powder, and salt; beat well. Fold in Andes mint chips. Pour batter into prepared pan and bake 30-35 minutes.
While brownies are baking, unwrap all the Andes mints. When brownies are finished, remove from oven and immediately place all the unwrapped candies on top of the brownies. Let them sit for 5 minutes and then use an offset spatula to spread the chocolates over the entire brownie. Let brownies cool for about an hour (you can also pop them in the fridge), then cut into squares and enjoy!